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Great job it encourages me to do it. I am starting rearing geese. I am 79.
Man what a well written recipe. It’s as if you touch upon all the things that people think while cooking but no one writes about. Well done Hank, I’m now a subscriber.
Thank you. I was going to roast it on a rack until the leg joint breaks, but your way is better.
I made this for Christmas dinner and it worked out well. I wouldn’t do it again unless I found a much less expensive goose (ordered it through a local organic store and it cost about $100) but this recipe is the way to go — cutting out the breast halfway through is the main insight. The gravy worked out too, though I didn’t have Madeira so I substituted some cherry wine (that we got in the Dominican Republic). The only issue with the gravy was that I had to keep adding more stock and wine, more than I expected, and didn’t end up with so much that I had to do it in batches in the blender; there was enough for our crowd of 8 people, but no more. Next time I’d double the mount of stock to begin with. Other than that it was great, and I have a whole mug full of goose fat (from rendering and from the roasting pan) that I strained through cheesecloth. A+
My local grocery store just ran out of goose!!!Can I use this recipe on duck instead?!?!?!
If I had not read this I would never have known what to do I would have cooked it whole it looks delicious I am going to give it a try for this Christmas Thankyou
Hi, just wondering how quickly you need to serve it to avoid the meat getting dry once it is done? Trying to figure out how to time everything else being hot at the same time.
Hi Katie, good question! For this recipe, I think you could save the searing and carving until right before you want to serve it. Otherwise, you can tent the bird carcass and breasts with foil and just let rest for an hour.
Outstanding!!! This was the first time that I had ever roasted a goose. I added rosemary and sage in the cavity. The recipe was easy to follow and amazing! My guests and I liked it so well, that we devoured it and hardly left any leftovers :( Next I will take the bones and slow cook them for two days for the broth.
I love this recipe, it has been a Christmas Eve staple now for years. I am curious if you have any tips/methods/comments on plucking a wild bird. I plucked an 8lb Canada Goose dry and by hand, took about an hour. It wasn’t as bad as people have made it sound, but would like any additional pointers you might have
Hi Cody, Here is Hank’s article on plucking birds. Hope that helps!
This recipe is amazing! The gravy was the absolute best part and SO easy! The method of cooing the bird JUST enough and then searing when it’s close to dinner time is absolutely perfect! I followed this closely and everything turned out amazing. The breast has the nice crispy flavorful skin and then the meat was like melt-in-your-mouth tender. The one mistake I made was letting the legs and wings cook too long (I admit I got into ‘turkey roasting mode’ and let them go for longer than i should…first rule of cooking goose = it’s NOT a TURKEY! Lol). The legs and wing meat were a little chewier than I would have liked, but the flavor! OMG. Just perfect. And, such a low maintenance process…no spices, basting or any of that nonsense. So simple and SO good. Just be sure to follow everything he says…trimming the belly and other fat pieces and pricking the skin are essential. This will be my GO-TO goos recipe from now on.
Our goose is 6.72lbs. Any suggestions on hour to adjust cooking time and temperatures?
I roasted a goose last year following the instructions as much as I could. The breast was unbelievably good. The rest of the bird was also fine, but the breasts were so good, I would exchange a file mignon for them any day. This year I wasn’t going to trouble myself roasting a bird again but my sister in law just surprised me with a fresh goose today, so I will make my second attempt following this recipe. Wish me good luck.
Very tough. Couldn’t get the meat off the legs it was so tough. Followed recipe exactly. Watched the temps too. What did I do wrong?
Wonderful, our goose turned out perfectly! Thank you so much!
A local supermarket put their frozen geese on sale at a dollar per pound after the holidays, so I snatched one up for $10. Now I wish I had bought more! I followed the recipe to a T, with the exceptions of using Amontillado instead of Madeira and herbes de Provence instead of of thyme in the gravy, which turned out delicious anyway. (Note to self: Buy more Thyme.)
Dismembering the bird during the cooking process wasn’t a stretch for me, since my preferred method of roasting a turkey involves cutting it into pieces beforehand (http://www.saveur.com/article/Recipes/Roast-Turkey-with-Root-Vegetables-and-Gravy). I was vigilant with the meat thermometer, and the cooking times were spot on for a 10 lb. bird in an oven set on convection roast. This is a very well-written recipe, and the only addition I would make is that it would be a good idea to chop the vegetables before putting the goose in the oven, since making the gravy keeps the cook pretty busy for the first 20 minutes. (I used onions, shallots, parsnips, carrots, turnips and celeriac. My roast rack has handles, so I just set the goose aside while I finished chopping and arranging the vegetables in the pan. Taking the goose out of the pan also allowed me to pour most of the fat out before resuming cooking.) Knowing that gizzards are typically tough, I cut this one into very thin slices before chopping it and avoided the problem mentioned by a previous commenter.
This made for a fun evening in the kitchen and a way-above-average Sunday dinner. In a few minutes I’ll fry my breakfast eggs in goose fat, so my Monday will get off to a good start too! My thanks to Hank for sharing his expertise.
I spent a lot of time looking online for a roast goose recipe that would give me the results I wanted – perfectly done meat from the breast as well as the legs and thighs – and this one was the only one that made any logical sense; most others would have resulted in a dry, inedible bird had I followed them as written. THANK YOU for this recipe. It resulted in a perfect New Year’s Eve dinner.
We were out buying chicken feed when a hunter offered us one of the three geese he’d gotten that morning. Having never eaten goose, much less cooked one, we were leery. We’re accustomed to dressing out chicken, so that wasn’t a stretch, but I poured over the internet to find the “right” recipe, and THANK YOU!! I should have attended my gravy a bit more carefully, it didn’t turn out, but the goose…. oh. my. gosh. I, my husband, and three kids, 13, 10 and 7, devoured it, raving the entire time. My only regret is not making more potatoes and carrots. My husband is going to take up hunting geese now, or perhaps we’ll raise them, I don’t know,. What I do know is that many goose meals are in our future. Thank you for the great techniques, and solid explanations. This recipe will be part of my permanent cookbook, and I will enjoy sharing this meal with extended family and friends. Just amazing! Thanks again!
How does stuffing turn out with the shorter cooking time? One of the things I love about the longer roasting time is a prune, apple and chestnut stuffing, which needs time to mellow and become one.
Tried this tonight on a Canada Goose that I shot in Nov (in Ontario). It didn’t work. Here’s why.
1. Temp Thermometer was faulty! I should have known when the breast was still under 110*F after 1hr 15min. Totally overcooked livery horrid tastes.
2. Didn’t poke the skin, though not sure the fat would have rendered out of the breast meat in 40-45min. Have to try again.
3. Didn’t Read the comments on cooking a “medium fat Canada Goose” even shorter time than your domestic bird.
So all my fault.
What did work was the flavour of the skin and the sizzle of the fat. Wow, the smell and the tastes were awesome. We will be getting a new temp probe, and also using better common-sense when it comes to cooking times.
Sharing so no one else makes my horrid mistakes.
Oh, that’s so frustrating Tim! If it’s any consolation I have an entire graveyard drawer of cooking thermometers that I don’t use because they aren’t accurate enough. These days I use either a Thermapen instant thermometer, or a Thermowerks instant thermometer, both from the same company. Very high quality.
This year I cooked my first goose, using your recipe. I did exactly what you said and my goose was FABULOUS!! I was really scared when it came to cutting off the breast of this really expensive bird, but “in for a penny, in for a pound” so I gulped and did it. Boy were you right! Thank you. When I got done cutting it up, my serving platter looked just like yours in the opening photo. We ate the breast for Christmas dinner — and ate the legs late Christmas night. Thank you so much.